This easy Garlic Shrimp Stir Fry brings together broccoli, crisp snow peas, sweet red bell pepper, onion and succulent shrimp in a mouthwatering good slightly spicy honey garlic sauce. I love to serve this delicious dish over white rice or Zucchini Noodles with Sweet Pork Dumplings.
My darling daughter and I just love shrimp. I don’t think we have met a shrimp that we didn’t love yet. It could be the reason I have so many delectable shrimp recipes on my site. Have you tried any of my other shrimp recipes? Cajun Shrimp Pasta, Shrimp Scampi, Air Fryer Popcorn Shrimp and this recipe are just a few of our favorites.
How to make Garlic Shrimp Stir Fry
Start by preparing the shrimp. First peel, remove tails, and devein the shrimp. Then pat the shrimp dry and sprinkle both sides with Chinese Five Spice. Please see below for more information on cleaning and preparing shrimp.
Whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce, honey, crushed red pepper, garlic, ginger and cornstarch. Set the sauce aside for just a few minutes. Next in a large skillet over medium heat add a little bit of canola or vegetable oil. Once it is hot add the onions and broccoli. Cook for about 1-2 minutes stirring constantly. Then add the red pepper and snow peas and cook for 1-2 minutes or until crisp tender. Now plate the veggies.
Next add a little more oil to the skillet over medium high heat. Once hot add the shrimp and cook about 1-2 minutes each side. Work in batches so as not to crowd the pan. Plate the shrimp and give the sauce a quick whisk to recombine the ingredients. Now reduce the heat to low and add the sauce. Whisk until thickened adding a little more chicken broth if it becomes too thick. Finally add the vegetables and shrimp back to the skillet and heat for 1-2 minutes. Sprinkle with scallions. For best results serve promptly.
HOW TO CLEAN SHRIMP
Arrange a clean area to work near the kitchen sink. You will need cold running water. If the heads are still attached to the shrimp find the first hinge in the shell behind the eyes and cut there to remove the heads. Most grocery stores and markets remove the heads prior to sale.
To shell the shrimp pull on the legs and the shell will begin to peel away easily. You can remove the tail or keep the tails on for dishes like shrimp cocktail. Next take a small pairing knife and make a shallow cut down the center of the back to the top edge of the tail area. Now to remove the black intestine run the cool water over the back of the shrimp and rub so the vein will come out easily. Dry the shrimp with paper towels and refrigerate until ready to cook.
Tips for Shrimp Stir Fry
- Use oil with a high smoking point like canola, peanut or vegetable oil. Get the skillet and oil hot before adding the vegetables and shrimp.
- Don’t crowd the skillet. Cook in batches and plate the veggies and shrimp.
- Shrimp cook very quickly. They only need about 1-2 minutes per side depending on size.
- Chinese Five Spice contains anise, cinnamon, star anise, cloves and ginger. If you don’t like these spices simply omit it and season with salt and pepper.
- Cook the sauce last and add everything back to the pan for a quick warm up.
- If there is a vegetable that you do not like substitute a different one in its place.
- Do not cook garlic at high heat as it will burn so add it to the sauce. Or reduce the heat and add it to wok with a larger group of vegetables that are done or almost done.
- Stir fry moves very fast and needs your full attention. This is not the time to call your bookie and place a bet.
Easy Shrimp Stir Fry
An easy one skillet stir fry recipe with shrimp, red peppers, onions, broccoli, snow peas and a salty sweet garlic ginger Asian sauce. Serve over rice or zucchini noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: main meal shrimp
- Method: stovetop
- Cuisine: Asian
Stir Fry Sauce
- 1/4 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha sauce
- 2 tablespoons honey
- ⅛ teaspoon crushed red pepper
- 2 cloves garlic minced
- 1 tablespoon grated ginger (or ginger paste)
- 1 tablespoon cornstarch
Shrimp Stir Fry
- 2 tablespoons canola oil
- 1 lb shrimp peeled, deveined and tails removed
- Chinese five spice (see notes)
- 1 red pepper sliced julienne
- 2 cups broccoli florets cut in bite size pieces
- 8 ounces snow peas
- 1 small onion chopped
- 2 scallions chopped
- Peel, remove tails, and devein the shrimp. Pat the shrimp dry and sprinkle both sides of the shrimp with Chinese Five Spice.
- Whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, sriracha sauce, honey, crushed red pepper, garlic, ginger and cornstarch.
- Heat 1 tablespoon oil in large skillet over medium high heat. Add the onions and broccoli. Cook for about 1-2 minutes; stirring constantly. Add the red pepper and snow peas and cook for 1-2 minutes or until crisp tender; stirring constantly. Plate the veggies.
- Heat 1 tablespoon oil in skillet over medium heat. Add shrimp and cook 1 – 1 1/2 minutes per side or until cooked through. Plate the shrimp.
- Reduce heat to low. Whisk the sauce one more time. Add to the pan and cook until slightly thickened. Add the cooked vegetables and shrimp back to the pan. Stir to combine and warm. Sprinkle with scallions and serve promptly.
- Chinese Five Spice contains anise, cinnamon, star anise, cloves and ginger. If you don’t like these spice simply omit the spice and season with salt and pepper.
Keywords: shrimp stir fry vegetables, shrimp stir fry sauce, spicy shrimp stir fry, garlic shrimp stir fry